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1
Heat 2 tablespoons of canola oil in a large skillet over medium heat.
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2
Add mustard seeds and cover.
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3
Cook until the seeds begin to pop.
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4
Remove pan from heat and wait until popping stops, about 30 seconds. Uncover pan (the seeds will be dark gray).
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5
Return pan to heat and add onion slices.
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6
Cook onion, over medium heat, stirring occasionally, until onions are softened but not browned, about 5 minutes.
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7
Add garlic, ginger, turmeric, honey and cayenne.
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8
Cook, stirring frequently, until fragrant, about 2 minutes. Add chicken stock. Increase heat to high and boil until mixture is reduced by half.
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9
Reduce heat to medium and add cream.
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10
Simmer, stirring occasionally, until mixture thickens slightly and lightly coats the back of a spoon, about 5 minutes.
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11
Adjust seasonings to taste with salt and freshly ground black pepper.
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12
Place chicken breast halves on a cutting board and cover with plastic wrap. With a meat mallet, lightly pound chicken breasts to an even thickness, about 1/4 inch all over.
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13
Season chicken with salt and freshly ground black pepper.
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14
In a large skillet, heat remaining 2 tablespoons of canola oil over medium-high heat.
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15
Working in batches to avoid over crowding, brown chicken breasts on both sides, about 4-5 minutes total.
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16
Transfer cooked chicken breasts to the prepared sauce and turn to coat pieces thoroughly.
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17
Garnish chicken with freshly chopped cilantro and serve.
